Modern Cuisine of Foraged Ingredients and Molecular Gatronomy

Ragout of fish cheeks, seaweed butter, heirloom garlic

BBQ lamb collar, sassafras, root beer, chicories

Parsley root split, freeze dried banana, dried cake, dried milk

Marinated radish, dried mushrooms, bone marrow

Pickled garlic and candied ginger with rice cake

The Restaurant – Atera, New York City

Read about foraged food ….


Lunch for Kid

Character Bento

New Database Will Make it Easier to Combat Food Fraud

A new study in the April issue of the Journal of Food Science, published by the Institute of Food Technologists (IFT), analyzes products that could be targets for economically motivated adulteration of food and food ingredient fraud.

Food fraud happens when a food ingredient is replaced partially or in whole with something different without the knowledge of the purchaser.

“The vast majority of food fraud is primarily technical and economical,” said study author John Spink, PhD associate director and assistant professor of the anti-counterfeiting and product protection program within the school of criminal justice at Michigan State University. “However, there are some cases where there can be serious health consequences as illustrated when melamine was added to infant formula and pet food in order to falsify the level of protein content in these products.”

The study authors created a new database of information about known, problematic ingredients and detection methods. After reviewing 1,305 records from 677 references, the researchers found that the most reported targets for adulteration were olive oil, milk, honey, saffron, orange juice, coffee and apple juice.

According to the study, the database of food fraud presented in this research offers a starting point to better understand the scope, scale and threat of food fraud issues. Analysis of the information in this database can help identify problematic ingredients and facilitate the development of innovative detection methods to protect the food supply. This database was published in the U.S. Pharmacopeial Convention’s Food Chemicals Codex, 8th edition.

Source: Institute of Food Technologists

Check out the USP Food Fraud Database ….

Steamed Stuffed Hairy Squash


2 Chinese dried mushroom (soaked)
10 oz ground pork
1 hairy squash (about 12 oz)
1 cup chicken broth

1 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
1 tsp sugar
1/2 tsp sesame oil

1 tbsp cornstarch
1 tbsp water


  1. Cut mushroom into small dices.
  2. Mix the ground pork with the mushroom. Add seasoning and mix well. Set aside.
  3. Peel hairy squash and trim both ends. Cut into 6 pieces of equal thickness. Remove the core of the squash with a knife.
  4. Stuff ground pork in the centre of the squash. Put stuffed squash on a heatproof dish. Add chicken broth and steam for 15 to 20 minutes. Remove squash to serving platter and retain liquid.
  5. Heat some oil in a saucepan. Add retained liquid from steaming squash. Bring to a boil and add thickening. When sauce reboils and thickens, pour over stuffed squash. Serve hot.

Source: Hong Kong magazine

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